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Home/Recipes/Mini Frittatas with Romesco Sauce

Mini Frittatas with Romesco Sauce

Makes 24 mini or 12 small frittatas
Time 50 min
Romesco sauce is a flavorful combination of roasted red peppers, tomatoes and almonds. It’s a fantastic topping for these bite-size frittatas. You can make everything ahead of time and then rewarm the frittatas just before serving—perfect for holiday parties and brunches. Recipe courtesy of chef Shawn Cirkiel. Watch our how-to video.
Special Diets:
Gluten-Free
Vegetarian
Sugar-Conscious
Wheat-Free
Ingredients
  • Fritattas
  • Olive spray oil
  • 5 eggs
  • 1 cup heavy cream
  • 3/4 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • Romesco Sauce
  • 1 (12.0-ounce) jar roasted red peppers
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup chopped tomatoes (canned or fresh)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon roughly chopped fresh parsley
  • 1/2 teaspoon coarse sea salt
  • 1 tablespoon extra-virgin olive oil
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Method

To make frittatas, preheat the oven to 350°F.

Lightly coat a 24-cup mini muffin pan or a 12-cup standard muffin pan with spray oil.

Place the pan on a large rimmed baking sheet and place in the oven to preheat for at least 5 minutes.

Meanwhile, in a liquid measuring cup, whisk together eggs, cream, salt and pepper until well blended.

Remove pans from oven. While muffin pan is still hot, carefully fill each mini muffin cup about halfway full with egg mixture or each standard muffin cup about 3/4 full.

Return the pans to the oven.

Pour hot tap water into the baking sheet, being careful not to splash water into frittata mixture.

Cook until the centers are set and do not jiggle, about 20 minutes for mini frittatas or about 25 minutes for larger frittatas.

Carefully remove muffin pan from the oven and let cool slightly, and then gently release frittatas from the pan using a spatula.

Meanwhile, make romesco sauce: Combine red peppers and liquid, almonds, tomatoes, oil, vinegar, parsley and salt in a food processor or blender and process until smooth.

Arrange warm or room temperature frittatas on a large serving platter.

Spoon a little sauce on top of each frittata, and serve the rest on the side.

Nutritional Info:
Per serving: 1 small frittata, 150 calories (120 from fat), 13g total fat, 6g saturated fat, 105mg cholesterol, 330mg sodium, 4g carbohydrates (1g dietary fiber, 2g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
  • Fritattas
  • Olive spray oil
  • 5 eggs
  • 1 cup heavy cream
  • 3/4 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • Romesco Sauce
  • 1 (12.0-ounce) jar roasted red peppers
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup chopped tomatoes (canned or fresh)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon roughly chopped fresh parsley
  • 1/2 teaspoon coarse sea salt
  • 1 tablespoon extra-virgin olive oil
Shop with Prime

Exclusively for Prime members in select ZIP codes.